Scope

Dietetics has a broad, health-centred scope. It may include nutrition assessment, individual diet planning, counselling, clinical care, community education, food service management, research, recipe or product development, and follow-up. These activities serve individuals and populations in hospitals, institutions, communities, and other settings. Therefore, option A is correct.

Discharge diet counselling helps a patient continue appropriate nutrition at home after leaving the hospital. The advice may explain meal pattern, texture, restrictions, medicines, fluid intake, warning signs, food safety, and when to return for follow-up. It connects hospital treatment with home care and supports recovery. Therefore, option B is correct.

A food survey collects information about what people eat, how often they eat it, food availability, affordability, preferences, and possible nutrient gaps. When conducted among households or a population, it helps assess community nutrition status and plan suitable education or intervention programmes. It is therefore community nutrition assessment, making option C correct.

Nutrition counselling for an underweight person begins with understanding the cause, food intake, health condition, appetite, activity, and any medical or social barriers. The professional can then suggest energy- and nutrient-dense foods, suitable meal frequency, safe portions, and monitoring rather than simply advising excessive food. This individual guidance is nutrition counselling. Option A is correct.

Offering low-oil meals in an office canteen is an example of healthy food-service planning. It improves the food environment by giving workers a practical, nutritious choice and may help reduce excessive fat intake when combined with suitable portions, vegetables, whole grains, and safe preparation. This is related to nutrition in institutional food service. Option B is correct.

Observing appetite and food tolerance is an important part of clinical nutrition monitoring. It helps the dietitian and healthcare team judge whether the patient can accept, digest, and use the prescribed diet. Changes such as poor appetite, nausea, early fullness, or intolerance may require modification of the meal plan, consistency, quantity, or feeding schedule. Therefore, option C is correct.

Preparing a healthy shopping list is a practical form of diet counselling. The nutrition expert translates general advice about balanced meals, nutrient-rich foods, portion needs, allergies, budget, and health goals into concrete purchasing choices. This supports the client in selecting suitable foods and applying nutrition knowledge in daily life. Therefore, option A is the only relevant answer.

Nutrition counselling is not limited to treating an existing disease. A healthy person may seek guidance on a balanced diet, appropriate body weight, physical activity, fibre, salt, saturated fat and other heart-protective habits. This anticipatory guidance reduces risk and is therefore preventive nutrition counselling.

Seasonal foods are often more available locally and may cost less, while still contributing valuable nutrients. Selecting them with attention to variety, portion size, family preferences, and nutritional adequacy demonstrates practical and economical diet planning. The other choices either ignore nutrition or contradict budget-conscious planning, so A is correct.

Hygiene procedures help food-service staff prevent contamination during purchasing, receiving, storage, preparation, cooking, serving, and cleaning. Training, hand hygiene, temperature control, separation of raw and cooked foods, and safe equipment use reduce foodborne illness. Therefore, creating such procedures strengthens food safety management, option C.